Pumpkin and Potato Cream Soup with Sausage Meatballs and Gorgonzola Cream by @rossellainpadella

35 min

4 servings

🎃

400 g

Pumpkin

🥔

400 g

Potatoes

🧅

1.5

Onion

🧄

1 clove

Garlic

🍖

400 g

Sausage

🧈

Butter

🍷

0.5

White wine

🥛

150 ml

Milk

🧀

100 g

Gorgonzola

🧂

Salt

⚫

Pepper

🫙

Nutmeg

🫒

Extra virgin olive oil

🌿

Parsley

🧀

Parmesan

💧

Water

🍞

Bread

  1. Shape
    • Sausage

    Remove the casing from the sausage and shape the meat into many small meatballs.

  2. Sauté
    • Garlic
    • Extra virgin olive oil

    In a hot pan with a drizzle of olive oil, sauté the chopped garlic.

  3. Add
    • Sausage
    • Butter

    Add the sausage meatballs and let them brown and cook with a small piece of butter.

  4. Deglaze
    • White wine

    Deglaze with the white wine.

  5. Peel
    • Pumpkin
    • Potatoes
    • Onion

    Peel and cut the pumpkin and potatoes into small pieces, and cut the onion into pieces too.

  6. Sauté
    • Onion
    • Extra virgin olive oil

    In a large pan with a drizzle of olive oil, sauté the onion on its own first.

  7. Add
    • Pumpkin
    • Potatoes
    • Salt

    Add the pumpkin and potatoes, season with salt, and flavor with the spices.

  8. Cook
    • Water

    Cover with a little water and let it cook covered with a lid for about 15 minutes, until soft.

  9. Melt
    • Gorgonzola
    • Milk

    Meanwhile, melt the gorgonzola into the hot milk.

  10. Blend
    • Parmesan
    • Parsley
    • Pumpkin

    Blend the softened vegetables and stir in the grated parmesan and chopped parsley.

  11. Plate
    • Sausage
    • Gorgonzola
    • Bread

    Plate the soup, completing it with the sausage meatballs and the gorgonzola cream, and croutons of bread if desired.

Pumpkin and Potato Cream Soup with Sausage Meatballs and Gorgonzola Cream by @rossellainpadella

35 min

4 servings

🎃

400 g

Pumpkin

🥔

400 g

Potatoes

🧅

1.5

Onion

🧄

1 clove

Garlic

🍖

400 g

Sausage

🧈

Butter

🍷

0.5

White wine

🥛

150 ml

Milk

🧀

100 g

Gorgonzola

🧂

Salt

⚫

Pepper

🫙

Nutmeg

🫒

Extra virgin olive oil

🌿

Parsley

🧀

Parmesan

💧

Water

🍞

Bread

Preparation Steps

  1. Step 1/11

    Remove the casing from the sausage and shape the meat into many small meatballs.

    🍖Sausage
    🔪Knife
    🪵Cutting board

  2. Step 2/11

    In a hot pan with a drizzle of olive oil, sauté the chopped garlic.

    🧄Garlic
    🫒Extra virgin olive oil

  3. Step 3/11

    Add the sausage meatballs and let them brown and cook with a small piece of butter.

    🍖Sausage
    🧈Butter

  4. Step 4/11

    Deglaze with the white wine.

    🍷White wine

  5. Step 5/11

    Peel and cut the pumpkin and potatoes into small pieces, and cut the onion into pieces too.

    🎃Pumpkin
    🥔Potatoes
    🧅Onion
    🔪Knife
    🪵Cutting board
    🔪Peeler

  6. Step 6/11

    In a large pan with a drizzle of olive oil, sauté the onion on its own first.

    🧅Onion
    🫒Extra virgin olive oil

  7. Step 7/11

    Add the pumpkin and potatoes, season with salt, and flavor with the spices.

    🎃Pumpkin
    🥔Potatoes
    🧂Salt
    ⚫Pepper
    🫙Nutmeg

  8. Step 8/11

    Cover with a little water and let it cook covered with a lid for about 15 minutes, until soft.

    💧Water
    ✨Lid

  9. Step 9/11

    Meanwhile, melt the gorgonzola into the hot milk.

    🧀Gorgonzola
    🥛Milk

  10. Step 10/11

    Blend the softened vegetables and stir in the grated parmesan and chopped parsley.

    🧀Parmesan
    🌿Parsley

  11. Step 11/11

    Plate the soup, completing it with the sausage meatballs and the gorgonzola cream, and croutons of bread if desired.

    🍖Sausage
    🧀Gorgonzola
    🍞Bread
    🥄Ladle

Composition

Ingredients

Types

Vegetables, Meat, Dairy, Beverages, Alcohol, Spices, Oils, Herbs, Other, Grains

Ingredients

Pumpkin, Potatoes, Onion, Garlic, Sausage, Butter, White wine, Milk, Gorgonzola, Salt, Pepper, Nutmeg, Extra virgin olive oil, Parsley, Parmesan, Water, Bread

Notes

Pumpkin (peeled and diced), Potatoes (peeled and diced), Onion (1-2 onions, chopped), Garlic (chopped), Sausage (casing removed, shaped into small meatballs), Butter (a few small pieces), White wine (half a glass, used to deglaze the meatballs), Milk (warmed, used to melt the gorgonzola), Gorgonzola (melted into the warm milk), Salt (to taste), Pepper (to taste), Nutmeg (to taste), Extra virgin olive oil (a drizzle, used for sautéing), Parsley (fresh, chopped), Parmesan (grated, stirred into the blended vegetables), Water (a little, to cover the vegetables while cooking), Bread (optional, as croutons for plating)

Allergens

Milk, Sulphites, Gluten

Dietetics

Dietary regimen

Nut-Free, soy-free, Sugar-Free

Calories

480 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 28g, Fat: 32g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 820mg, Calcium: 220mg, Potassium: 700mg, Iron: 1.8mg

Vitamins

Vitamin A: 650µg, Vitamin C: 12mg, Vitamin B6: 0.4mg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Knife, Cutting board, Peeler, Ladle, Lid

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Autumn, Everyday

Origin

Source

Platform

instagram

Original Creator

@rossellainpadella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Velvety, Smooth, Creamy

Flavors

Savory, Creamy, Umami, Pungent

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (store in an airtight container,keep the gorgonzola cream and meatballs separate from the soup if possible,reheat gently before serving), freezing : up to 2 months (freeze the pumpkin-potato soup base only, without the gorgonzola cream or meatballs,thaw in the fridge and reheat on the stove)